Some say you shouldn’t marinate salmon longer than an hour, but I like it best after a full workday’s soak, ensuring the insides are as flavorful as the outsides. Just before heading out for the day, soak the salmon in a snug dish or zip lock bag so that it’s immersed in the salt bath. Something worth noting: The yield on this recipe is a bit broad and maybe unconventional. When serving meat or fish on its own at a meal (and not incorporated), we tend to serve smaller portions. This allows us to buy high-quality meat. A friend once told me, eat meat only if you can afford it. I took her advice. We can afford it in small portions a couple times a week.

Step 2

Make the marinade. Up to 9 hours in advance, stir together all the marinade ingredients in a snug dish or a freezer-safe zip lock bag. Place the thawed or fresh salmon in the dish. Cover and let the salmon marinate in the fridge for 9 hours (the longer the better).

Step 3

Cook the salmon. Just before serving, place the oven rack in the top third of the oven. Preheat the broiler for at least 5 minutes. Line a baking sheet with parchment paper, and place the salmon on the parchment paper, skin sides down. Broil for
6 to 8 minutes, keeping close watch. The salmon is done when the sides are no longer translucent and the tops look as if they are about to flake. Serve immediately.

Step 4

Ingredient Tip:

I prefer regular soy sauce to reduced-sodium, as I find that I need about double the reduced-sodium soy sauce to carry enough saltiness, which is no reduction at all.